Chef Lauren's Vegetable Cake

October 2018

PHOTO 2018 10 04 08 50 37


Chef Lauren is legendary, her high tea's are always a highlight of most stays.  Recently Chef decided to try out this new invention and trust us when we say it is deliciously healthy!  


Vegetable Cake 


125g beetroot, peeled and coarsely grated

125g baby marrow, coarsely grated

250g Carrots, coarsely grated

1 can (400g) pineapple crushed, drained

80ml buttermilk/maas

500g sugar

375ml cooking oil

5 ml Vanilla essence

3 eggs

200g toasted macadamia nuts, coarsely chopped

750g Cake flour

5ml (1t) bicarbonate soda

10ml (2 t) baking powder

5ml (1t) salt

5ml (1t) cinnamon ground

2ml (½ t) ground ginger

Pinch of cloves


Cream Cheese Icing:

460g full fat cream cheese

180g sifted icing sugar



1-2 Baby marrows/carrots/beetroot/pineapple, cut into ribbons with a vegetable peeler

Roses/edible flowers for garnish

*I normally dry out my thinly peeled vegetable garnish in a low oven 70 °C for about 2 hours, until dry and crisp. Or you can use freshly peeled and sliced vegetable.


For the Cake:

Preheat the oven to 160°C and line 2 cake tins with baking paper.

Mix the vegetables and pineapple with the buttermilk, sugar, oil, vanilla, eggs and nuts in a large bowl.

Sift the flour and remaining dry ingredients together and stir in the wet ingredients.

Divide the mixture between the prepared tins and bake for 30 -35 minutes until golden brown or until the skewer inserted in the middle comes out clean.

Let the cakes cool slightly in the tins then turn them out.  If you want a flour layer cake, cut each cake in half horizontally.


For the icing:

Lightly beat the cream cheese. Sift in the icing sugar.  Stir it through quickly and ice the cake.

Garnish with Vegetables and fresh flowers.


Enjoy and let us know your thoughts Chef Lauren Adendorff